How to Spiralize Your Kid’s Lunch
A kitchen tool that turns vegetables and fruits into noodles. In June of 2013, Ali quit her corporate job to pursue Inspiralized. Since then, her best-selling cookbook, Inspiralized, was published and she or he launched her branded spiralizer called the Inspiralizer. during this guest post, Ali shares ways to feature healthy, spiralized veggies to your child’s midday meal.
Let’s be honest: it is often a challenge to seek out healthy, nutrient-dense food to pack for your kid’s lunch that also meets his taste buds’ approval. I even have the right solution: spiralizing! The spiralizer maybe a kitchen tool that quickly and simply turns vegetables and fruits into noodles. These noodles are often whipped up into tasty bowls of pasta, fit even the pickiest of eaters (who says no to spaghetti and meatballs?!). By tossing these vegetable noodles with kid-friendly ingredients and sauces, the vegetables become delicious bowls of noodles and excellent for packed lunches. With the following pointers and straightforward recipes, your child is going to be eating more vegetables without even realizing it. prefer to share the knowledge if you would like …but it is often our secret!
A few tips for spiralizing for kids:
For zucchini: if your child sees green and runs, peel the zucchini first. Zucchinis are white-fleshed and simply “confused” with regular spaghetti.
After you spiralize your vegetable, trim the noodles with a scissor. Otherwise, you’ll find your child jump-roping a sweet potato noodle.
Stick with vegetables that are mild-tasting or vegetables that your children already enjoy. for instance, a turnip could be too bitter for his or her liking and not as easily masked with a sauce or dressing. Some kid-friendly veggies include zucchini, carrots, cucumbers, potatoes/sweet potatoes, and broccoli stems.
If you’re packing lunch (and your kid isn’t eating it immediately), separate the sauce from the noodles. this is applicable mainly with zucchinis, which release moisture once they’re heated. To avoid a watery spaghetti sauce and thus a child’s disinterest in their lunch, separate the sauce from the noodles and easily have your kid mix it together before eating – it’s more fun anyway!
One spiralized lunch box favorite are these Pizza Egg Muffins with Potato Noodles. This recipe is straightforward to form ahead and freeze and is additionally great for breakfast. If you are looking for something with more greens swap in zucchini noodles for the potato noodles.
Recipe: Pizza Egg Muffins With Potato Noodles
1 tablespoon extra virgin vegetable oil
2 large Yukon gold potatoes, peeled and spiralized with Blade C
Salt and pepper, to taste
½ teaspoon garlic powder
1 dozen large eggs
1 cup canned diced tomatoes, drained
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon onion powder
½ cup diced turkey pepperoni slices
1 cup shredded mozzarella cheese
12 slices of turkey pepperoni
2 tablespoons grated parmesan cheese, to garnish
Preheat the oven to 375 degrees.
Place an outsized skillet over medium heat and add as well as within the vegetable oil . Once oil heats, add within the potato noodles. Season with salt, pepper, and garlic powder and toss to mix. Cover and cook for 5-7 minutes or until potatoes are cooked to hard, uncovering occasionally to toss.
Coat the muffin cups with cooking spray then pack each about halfway with potato noodles, snipping the noodles with kitchen scissors as you go.
In a medium bowl, beat the eggs. Add the tomatoes, oregano, basil as well as onion powder, and diced pepperoni and season with salt and pepper. Stir to combine then pour into the muffin cups on top of the potato noodles, filling the cups about three-quarters of the way.
Top each muffin with a sprinkling of mozzarella cheese and a slice of pepperoni. Bake within the oven for 20-25 minutes or until eggs have set completely. begin of the muffin pan. Serve hot as well as warm, or at temperature. Wrap individually and freeze for up to 3 months. Defrost within the refrigerator overnight.
Here are links to a couple of more recipes your kids might enjoy: Italian Zucchini salad, Chicken Zucchini Noodle Soup, and Winter Kale, Sausage, and Butternut Squash Lasagna. Happy spiralizing!